A dash of white wine and garlic gives this spring vegetable a bright finish, making it the perfect side for any dish.
Break off the tough, woody base of the asparagus and discard.
Evenly coat the asparagus with the olive oil and salt.
Add the asparagus to a preheated pan set to 425°F/218°C. Roast the asparagus for 1 minute and 30 seconds.
Gently roll the asparagus to the second side and continue roasting for 1 minute and 30 seconds.
Reduce the temperature of the pan to 380°F/193°C and add the garlic. Sauté the garlic for 20 seconds. Stir frequently.
Add the white wine and lemon juice to the pan and reduce for 1 minute until the liquid is almost gone. Stir frequently.
Transfer the asparagus to a serving dish.For more roasted asparagus, repeat the cooking process.
Dress the asparagus with lemon juice and season with a pinch of kosher salt. Serve immediately or reserve for later use.
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